Sticky Rice with Coconut Sauce

Sticky Rice with Coconut Sauce is a traditional Thai dessert that pairs tender steamed glutinous rice with a rich, sweet coconut sauce and juicy, ripe mango. Finished with a sprinkle of toasted sesame seeds or mung beans, this tropical treat offers a delightful combination of creamy, sweet, and subtly salty flavors.

Why You’ll Love This Recipe

This beloved Thai classic is both comforting and refreshing, blending creamy coconut richness with the natural sweetness of mango. It’s a visually appealing dish with an elegant simplicity that delivers both exotic flavor and satisfying texture. Naturally gluten-free and easy to make at home, this dessert is perfect for warm-weather dining, celebrations, or simply indulging in a taste of Thailand.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sticky Rice:

• glutinous rice (sticky rice)
• water
• ripe mango, peeled and sliced

For the Coconut Sauce:

• coconut milk
• sugar
• salt
• cornstarch (optional, for thickening)

For Garnish:

• toasted sesame seeds or mung beans

Directions

1. Rinse the sticky rice under cold water several times until the water runs clear. Soak the rice in water for at least 2 hours, or overnight for best results.
2. Drain the rice and steam in a bamboo steamer or regular steamer lined with cheesecloth for about 20–25 minutes, or until tender.
3. While the rice is steaming, prepare the coconut sauce. In a saucepan, combine the coconut milk, sugar, and salt. Simmer gently over low heat until the sugar is fully dissolved.
4. For a thicker sauce, dissolve cornstarch in a small amount of water and stir it into the coconut mixture. Cook until slightly thickened.
5. When the sticky rice is done, place it in a bowl and pour half of the warm coconut sauce over the rice. Cover and let it sit for 10 minutes to absorb the flavors.
6. To serve, scoop a portion of sticky rice onto a plate, add fresh mango slices, and drizzle with the remaining coconut sauce.
7. Garnish with toasted sesame seeds or mung beans for added texture and visual appeal. Serve warm or at room temperature.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 250 kcal per serving

Variations

• Black Sticky Rice: Use Thai black sticky rice for a nutty flavor and striking color contrast.
• Pandan Infused: Add a pandan leaf to the coconut sauce while simmering for an aromatic twist.
• Lychee or Pineapple Garnish: Swap mango for other tropical fruits like lychee, pineapple, or papaya.
• Salted Coconut Cream Topping: Reserve a few tablespoons of coconut milk, add a pinch of salt, and drizzle it on top for a more authentic flavor balance.
• Coconut Sticky Rice Balls: Shape the sticky rice into small balls and serve with fruit on skewers for a fun presentation.

Storage/Reheating

Sticky rice with coconut sauce is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, steam the rice gently or microwave with a splash of coconut milk to restore moisture. Mango should be added fresh before serving.

FAQs

What is the best type of rice for this dessert?

Only glutinous or sticky rice (often labeled as Thai sweet rice) should be used. It has the correct texture and consistency for absorbing coconut sauce.

Can I use canned coconut milk?

Yes, canned full-fat coconut milk is ideal for a rich and creamy sauce.

Can I make the sticky rice without a steamer?

Yes, if you don’t have a steamer, you can use a sieve over a pot of boiling water with a lid or cook the rice using the stovetop method, though steaming yields the best texture.

How do I keep the rice from becoming mushy?

Avoid overcooking and always soak the rice before steaming. Use the correct rice-to-water ratio and let it rest after cooking with the sauce.

Is this dish served hot or cold?

It’s traditionally served warm or at room temperature, but it can be chilled depending on preference.

Can I make the coconut sauce ahead of time?

Yes, the sauce can be made ahead and stored in the refrigerator. Reheat gently before using.

Can I sweeten the dish with something other than sugar?

Yes, you can use honey, agave, or palm sugar as alternatives to white sugar.

Is this dessert gluten-free?

Yes, sticky rice and coconut milk are naturally gluten-free, making this dessert suitable for gluten-free diets.

How do I toast mung beans or sesame seeds?

Dry-toast mung beans or sesame seeds in a skillet over medium heat until golden and fragrant, about 2–3 minutes.

Can I use frozen mango?

Yes, thaw the mango before serving. Fresh mango is preferred for texture and flavor, but frozen mango is a suitable alternative.

Conclusion

Sticky Rice with Coconut Sauce is a classic Thai dessert that beautifully balances creamy, sweet, and tropical elements. With tender steamed rice, rich coconut sauce, and fresh mango, it offers a taste of Southeast Asian tradition in each bite. Whether enjoyed as a special treat or a staple in your dessert rotation, this dish is sure to delight with its elegant simplicity and irresistible flavor.